All-the-Greens Risotto by Nutritionist Pixie Turner

PREP: 5 mins
COOK: 25 mins
Skill Level: Easy

Nutrition Info (Per Serving)

844 kcal Energy
84g Carbohydrate
21g Protein
4.7g (of which Sugar)
21g Fat
7.3g Fibre
21g (of which Saturated Fat)
1.5g Salt


1½ tbsp olive oil plus extra for drizzling

80g leek, diced

1 vegetable stock cube with 500ml boiling water (plus extra water if needed)

2 cloves garlic, crushed

200g risotto rice

1 courgette, coarsely grated

150g cavolo nero, leaves left whole or finely sliced

50g grated vegan hard cheese (optional)

50g vegan butter (optional)


1. Heat 1 tbsp of the olive oil in a wide pan over a medium heat.

2. Gently cook the leek for around 5 minutes, stirring occasionally.

3. In the meantime, make the stock.

4. Add the garlic and risotto rice to the pan and heat through, stirring continuously for 1 minute.

5. Add half the stock, stir thoroughly. Set a timer for 15 minutes for cooking the rice (or for the recommended pack cooking time minus 2 minutes).

6. Cook the courgette separately in the remaining olive oil to remove any excess moisture, then add to the risotto pan when the timer says 10 minutes to go.

7. Stir the rice continuously to avoid it sticking to the bottom of the pan (turn down the heat if needed).

8. Anytime the rice gets too dry, add a little more stock, not too much at a time. If it bubbles too much turn down the heat a little.

9. Add the cavolo nero when the timer says 5 minutes to go.

10. When the 15 minutes are up, taste test the risotto. It should be al dente, not completely soft. If it’s ready, turn off the heat, stir in most of the cheese and the butter (If using), stirring in gently until deliciously creamy.

11. Serve immediately, adding a sprinkling of cheese and a final drizzle of olive oil (trust me on this one, don’t skip it) onto each individual plate.

Cooking Tips

Remember: people wait for risotto; risotto doesn’t wait for people. In summer, consider adding asparagus. Want a lighter option? Add less butter.

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